Mommy's Potpourri

I feel like this thought process goes through my head at around 11:30 every single morning: "Ugh, is it lunch time already? Didn't we just have breakfast? Can't we just have more breakfast for lunch?"  As a food allergy mom (milk, egg, peanut, treenut, fish, shellfish, and soy-sensitive) lunch is the toughest meal of the day for me. I feel like I can never quite come up with enough lunch-y things that are safe for the boys. So today, I really sat down and thought about it. And once I thought about it, I realized we had more lunch 'recipes' (if you can call them that) than I had realized. Here are some of our go-to lunches: I'll start with what we had today, because I am SO EXCITED I finally discovered a yummy way to make chicken nuggets! *Baked chicken nuggets : I made a honey-mustard mixture, dipped cut up chicken breasts in it, then coated them with panko bread crumbs seasoned with Mrs. Dash (I love that woman...wherever she is.) Bake at 350 u...

     Oh man. I cannot believe I have passed these by in the store so many times. They are kind of strange looking and always caught my eye, but I had no idea what to do with them. Do you peel them? Do you cook them? Do you slice them and put them on a sandwich? I didn't know, and to be honest I was intimidated by these little green guys. One day when they were on sale, I got brave and scooped some up. Then I went home and googled : How do you cook a tomatillo?  Image from Wikipedia        I was relieved to find that they are used primarily in Mexican cuisine (I used my superb knowledge of the Spanish language to deduce as much while in the store).   This was good news for me because Mexican food is usually very allergen friendly, and not too difficult for me -admittedly a culinary novice, to make.        The first recipe I made was salsa with roasted tomatillos, onion, and garlic. Very similar to the ...